It's only fitting that one of my Christmas gifts from Jason last year was a Ruffoni hand-hammered copper risotto pan from Williams-Sonoma (pan).Before Christmas, I happened to point it out to Jason because I loved the copper color and the acorn handle details...but I never imagined he would get it for me! I love it so much, and we plan to get it mongrammed after we get married so it can be a family heirloom!
So last night I decided to make Champagne Risotto with Asparagus and petite Scallops. I followed a recipe I found on the Food Network's website from Giada DeLaurentiis (recipe) and added in some seared scallops to give it a little more substance. The recipe is simple and requires few ingredients, however, it is time consuming because you have to stand over the risotto and stir it constantly so it becomes creamy.
Sauteeing the minced onions and pouring in the arborio rice to coat.
Stirring the rice with boiling chicken stock.
Almost done! The rice has gotten creamy!
In the past, my risotto attempts had come out drier than I would have liked. I don't know if it was the pan or the recipe, but it turned out great!